eggs benedict recipe

If you’ve ever wondered How To Make Eggs Benedict at home, you’ve come to the right place. My traditional eggs benedict recipe is made with just 10 simple ingredients in only 30 minutes, making it the perfect lazy weekend breakfast- no special occasions needed for this classic brunch dish.

Eggs Benedict

unsalted butter ((56 grams))

lemon juice

salt

cayenne pepper

black pepper

vinegar

eggs

English muffins ((114 grams))

Canadian bacon ((136 grams))

chives (for garnish)

Melt the butter in a small saucepan over medium heat.

In a 2-cup glass measuring cup or small mixing bowl, whisk the egg yolks until pale yellow. Whisk in the lemon juice, cayenne or paprika, and black pepper. Slowly pour the hot butter into the egg mixture, whisking vigorously until thickened, about 1 minute. Set aside.

Fill a medium saucepan with 3 inches of water. Bring to a boil over high heat, then reduce the heat enough to keep the water at a simmer. Stir in the vinegar.

Crack one egg into a small cup. Lower the cup into the water, gently easing the egg out of the cup. Poach the egg for 3 to 5 minutes, depending on the desired doneness. (A longer cook time will result in a firmer white and less runny yolk.) Remove the egg with a slotted spoon and gently place on a plate. Repeat with remaining eggs. Depending on the size of your pan, you can try poaching two eggs at a time.

While eggs are poaching, split the English muffins in half and toast.

Heat a large skillet over medium-high heat. Add the Candian bacon and cook on each side until heated through, about 2 minutes.

Arrange 2 slices of bacon on each muffin half. Place a poached egg on top of the bacon. Spoon the Hollandaise sauce over top. Garnish with chives and sprinkle with cayenne or paprika, if desired, and serve immediately.

Named after Lemuel Benedict, a Wall Street broker who ordered poached eggs and hollandaise at New York’s Waldorf Hotel in 1894 to cure a hangover. Ramsay has two versions across two cookbooks: this one with crispy Parma ham, and a minted hollandaise version from his time at Claridges.

Gordon Ramsay’s Eggs Benedict

tarragon wine vinegar

(scant

Lemon juice,

Sea salt and black pepper

Parma ham

muffins,

Olive oil,

White wine vinegar,

Make the hollandaise: Place a heatproof bowl over a pan of simmering water, making sure the bowl does not touch the water. Add the egg yolks and vinegar and whisk vigorously until the mixture forms a golden, airy foam.

Add the butter: Turn off the heat. Whisk in the melted butter a little at a time until it is all incorporated and the sauce is almost as thick as mayonnaise. Whisk in lemon juice, salt and pepper. Cover and set aside over the warm water.

Fry the ham: Heat a dash of oil in a frying pan and fry the Parma ham until crispy. Remove and drain on kitchen paper.

Toast the muffins: Place the muffin halves face-down in the same pan with the ham fat. Toast on both sides until golden and crisp.

Poach the eggs: Bring a pan of water to a gentle simmer with a dash of vinegar. Crack each egg into a teacup, swirl the water and tip the egg into the centre. Cook for 3 minutes. Lift out with a slotted spoon and drain on kitchen paper.

Assemble: Place each muffin half on a plate. Top with crispy ham, then a poached egg. Spoon the hollandaise over the top and serve immediately.

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Eggs Benedict

Gordon Ramsay’s Eggs Benedict

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